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Apple

Fruit & berry· orchard fruit

Apple

What it is

Apple is the pome fruit of Malus domestica, cultivated worldwide in thousands of varieties.

What it tastes like

On the nose: pineapple, fatty, orange-rose. Among its measured molecules: hexyl 2-methylbutyrate, 2-methylbutyric acid, methyl 2-methylbutyrate, 2-methylbutyl acetate, butyl acetate.

What goes with it

273 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 1 mg per 100 g — USDA FoodData Central 171688.

Acid

0 %Apple2 %Cranberry4 %Apple cider vinegar6 %Balsamic vinegar8 %Makrut lime

Acid 0.36 % (g/100 g) — USDA FoodData Central 171688.

Unusual pairings

Pairs the library can cite that almost nobody makes.

14 of 188 compounds on file carry a paper the library can cite.

  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    one of only two compounds carrying a value for all four cultivars at both stages in the skin table: OAV 23.32-392.64 at harvest and 42.80-407.84 at the key aroma transition period — Lu et al. 2024, Foods (Table 1, row 'Hexanal')
  • ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite
    OAV 3439.60 in Binzi skin at the key aroma transition period (36.09 in Starking at harvest); odour threshold 1 µg/kg — Lu et al. 2024, Foods (Table 1, row 'Ethyl butyrate')
  • 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite
    the most abundant alcohol of the 11 varieties, 'with a variation between 1.81% and 15.38% compared with the total height of identified VOCs'; alcohols, aldehydes and others together are no more than about 27% of the profile — Chitarrini Giulia et al. 2020, Molecules (Results §2.1, alcohols)
  • 2-methylbutyric acidaromaacidMeasured in 4 of 338 ingredients.cite
    OAV 606.44 in Starking skin at the key aroma transition period, from 166.19 at harvest; the only acid in either characteristic-VOC table — Lu et al. 2024, Foods (Table 1, row '2-Methyl butyric acid')
  • hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite
    OAV 532.83 in Golden Delicious skin at the key aroma transition period; present in Starking and Golden Delicious but not in the two ancient Chinese cultivars — Lu et al. 2024, Foods (Table 1, row 'Hexyl acetate')
  • 2-methylbutyl acetatearomaesterMeasured in 5 of 338 ingredients.cite
    OAV 204.46 in Starking skin at the key aroma transition period; odour threshold 5 µg/kg — Lu et al. 2024, Foods (Table 1, row '2-Methylbutyl acetate')
  • methyl 2-methylbutyratearomaesterMeasured in 4 of 338 ingredients.cite
    OAV 1388.35 in Starking skin at harvest, rising to 1679.36 at the key aroma transition period; odour threshold 0.25 µg/kg. Not detected in the other three cultivars' skin — Lu et al. 2024, Foods (Table 1, row 'Methyl 2-methylbutyrate')
  • ethyl 2-methylbutyratearomaesterMeasured in 9 of 338 ingredients.cite
    the highest OAV of any compound in the paper: 9268.73 in Starking skin and 15,469.63 in Binzi skin at the key aroma transition period, against an odour threshold of 0.1 µg/kg — Lu et al. 2024, Foods (Table 1 (The odor and OAV of the main characteristic VOCs in skin), row 'Ethyl 2-methylbutyrate')
  • hexyl 2-methylbutyratearomaesterMeasured in 1 of 338 ingredients.cite
    OAV 527.09 in Starking skin at the key aroma transition period; detected in all four cultivars' skin — Lu et al. 2024, Foods (Table 1, row 'Hexyl 2-methylbutyrate')
  • ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite
    OAV 1167.97 in Binzi skin at the key aroma transition period; 153.26 in Starking skin at harvest — Lu et al. 2024, Foods (Table 1, row 'Ethyl caproate')
  • butyl acetatearomaesterreads as sweet (PubChem)Measured in 8 of 338 ingredients.cite
    one of the two esters 'mainly represented' after hexyl acetate; 'varied from 3.58% in "Choupette®-Dalinette" site A up to 19.98% in the "CIV323-Isaaq®" site A' of total peak height — Chitarrini Giulia et al. 2020, Molecules (Results §2.1, esters)
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    OAV 335.04 in Golden Delicious skin at the key aroma transition period; not detected in Starking — Lu et al. 2024, Foods (Table 1, row '1-Nonanal')
  • alpha-farnesenearomaterpenoidMeasured in 8 of 338 ingredients.cite
    found 'influencing "Fuji", "Fujion" and "SQ 159" varieties'; the same sentence states its biological function 'is unclear and probably is not a key odor compound in apple', while noting it has been proposed alongside the esters for cultivar classification — Chitarrini Giulia et al. 2020, Molecules (Results §2.1, terpenes)
  • β-damascenonearomaterpenoidMeasured in 13 of 338 ingredients.cite
    the only norisoprenoid in either table and the only compound with a value for all four cultivars in the pulp: OAV 241.95-795.87 at harvest, and up to 1574.64 in Xiangguo pulp at the key aroma transition period, on an odour threshold of 0.05 µg/kg — Lu et al. 2024, Foods (Table 2, row 'β-Damascenone')

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • methylguanidine
  • 3-feruloylquinic acidacid
  • Phloretin 2'-O-xylosyl-glucosideflavonoid
  • 1-[2-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4S,5R)-3,4,5-trihydroxyoxan-2-yl]oxyoxan-2-yl]oxy-4,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)propan-1-oneflavonoid
  • 3-Hydroxyphloretin 2'-O-glucosideflavonoid
  • 3-(4-hydroxyphenyl)propionic acidacid
  • putrescinenitrogen compoundreads as strong piperidine-like odor (PubChem)
  • syringic acidphenol
  • (EZ)-sinapic acidacid
  • Epicatechin gallateester
  • (RS)-citramalic acidacid
  • (2R,3R,4R)-2-(3,4-dihydroxyphenyl)-4-[(2R,3R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-8-yl]-6-[(2R,3R,4S)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triolflavonoid
  • 3-Hexen-1-olalcohol
  • hexadecaneacid
  • spermidinenitrogen compound
  • sperminenitrogen compound
  • procyanidin B1flavonoid
  • terpinoleneterpenoidreads as terpene taste (PubChem)
  • (2R,3R)-2-(3,4-dihydroxyphenyl)-6-[(2R,3S,4S)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triolflavonoid
  • tryptophan N-glucosideacid
  • vanillinphenolreads as sweetish smell (PubChem)
  • matairesinolphenol
  • 2-coumaric acidacid
  • 4-((4'-(Aminomethyl)-[1,1'-biphenyl]-3-yl)oxy)pyrimidine-2-carbonitrilenitrogen compound
  • Catechin (no stereochemistry defined)flavonoid
  • 3-hydroxyphloretin 2'-O-xylosylglucosidephenol
  • cyanidin 3-arabinoside cationflavonoid
  • cyclohexyl acetateesterreads as odor reminiscent of amyl acetate (PubChem)
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5S)-3,4,5-trihydroxyoxan-2-yl]oxychromen-4-oneflavonoid
  • methyl butyrateesterreads as apple-like odor (PubChem)
  • Procyanidin B2flavonoid
  • pentyl acetateesterreads as persistent banana-like odor (PubChem)
  • p-menthan-3-olalcoholreads as cooling odor (PubChem)
  • cyanidin cationflavonoid
  • Proanthocyanidin B2flavonoid
  • Cyanidin 3-b-L-arabinosideflavonoid
  • eriodictyol-7-O-glucosideflavonoid
  • 4-hydroxybenzoic acidacid
  • palmitic acidacidreads as slight characteristic taste (PubChem)
  • folic acidacid
  • procyanidin C2flavonoid
  • 1-o-p-Coumaroyl-beta-d-glucosesugar
  • procyanidin B3flavonoid
  • (-)-procyanidin B4flavonoid
  • geranyl acetateterpenoidreads as odor of lavender (PubChem)
  • hex-3-enyl acetateester
  • decaneacid
  • cinnamtannin A2flavonoid
  • 3-(4-hydroxyphenyl)propionamidenitrogen compound
  • [(2R,3S,4S,5S,6S)-6-[5-[(2S)-5,7-dihydroxy-4-oxo-2,3-dihydrochromen-2-yl]-2-hydroxyphenoxy]-3,4,5-trihydroxyoxan-2-yl]methyl (E)-3-(4-hydroxyphenyl)prop-2-enoateflavonoid
  • procyanidin C1flavonoid
  • acetaldehydealdehydereads as pungent, fruity odor (PubChem)
  • Chlorogenic acidphenol
  • acetoneketonereads as fruity odor (PubChem)
  • benzoic acidphenolreads as bitter taste (PubChem)
  • p-Coumaroyl-D-glucoseacid
  • Luteoliflavan 5-glucosideflavonoid
  • 6''-O-trans-p-Coumaroyleriodictyol 3'-glucosideflavonoid
  • limoneneterpenoidreads as pleasant lemon-like (PubChem)
  • Feruloyl glucoseacid
  • benzaldehydealdehydereads as burning aromatic taste (PubChem)
  • benzyl alcoholalcoholreads as faint aromatic odor (PubChem)
  • 4-guanidinobutyric acidacid
  • coumaroyl(3-OMe)(-2)Glcacid
  • 3-careneterpenoid
  • L-arginineacid
  • 3-phenylprop-2-enalacid
  • myrceneterpenoidreads as pleasant (PubChem)
  • 4-coumaric acidacid
  • eugenolphenolreads as odor of cloves (PubChem)
  • lariciresinolalcohol
  • guanidine
  • gallic acidacid
  • 4-hydroxybenzoic acidphenol
  • Favan-3-olflavonoid
  • isopropyl alcoholalcoholreads as burning taste (PubChem)
  • glycocyamineacid
  • naringeninflavonoid
  • N-amidino-L-aspartic acidacid
  • eriodictyolflavonoid
  • cyanidin 3-O-β-D-glucosideflavonoid
  • cyanidin 3-O-beta-D-galactoside(1+)flavonoid
  • aucuparinhydrocarbon
  • (E)-cinnamic acidacid
  • ferulic acidacid
  • (2S,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-olterpenoid
  • procyanidin B8flavonoid
  • phloretinflavonoid
  • phloridzinsugar
  • 4-guanidinobutyric acidacid
  • Prodelphinidin Bflavonoid
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
  • quercetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • linoleic acidacid
  • quercitrinflavonoid
  • neochlorogenic acidacid
  • isoquercetinflavonoid
  • rutinflavonoid
  • kaempferolflavonoid
  • humuleneterpenoid
  • galanginflavonoid
  • hyperosideflavonoid
  • isorhamnetinflavonoid
  • myricetinflavonoid
  • rhamnetinflavonoid
  • 4-p-Coumaroylquinic acidacid
  • ellagic acidphenol
  • 24-nor-5beta-cholane-3alpha,7alpha,12alpha,23-tetrolacid
  • (E)-cinnamyl alcoholalcoholreads as bitter taste (PubChem)
  • quercetin-3-O-beta-D-xylopyranosideflavonoid
  • Quercetin 3-xylosideflavonoid
  • quercetin 3-O-alpha-L-fucopyranosideflavonoid
  • guaijaverinflavonoid
  • Einecs 250-156-0flavonoid
  • avicularinflavonoid
  • D-sorbitolsugarreads as sweet taste, approx 60% as sweet as sugar (wt/wt) (PubChem)
  • Kaempferol-3-O-rhamnosidesugar
  • creatineacid
  • phenylethyl alcoholalcoholreads as sharp burning taste (PubChem)
  • phlorizinflavonoid
  • 1-pentanolalcoholreads as mild odor (PubChem)
  • L-arginineacid
  • ethylenehydrocarbonreads as sweet (PubChem)
  • Cinnamaldehydealdehydereads as sweet taste (PubChem)
  • o-coumaric acidacid
  • 3'-hydroxycinnamic acidacid
  • p-coumaric acidacid
  • geraniolalcoholreads as sweet rose odor (PubChem)
  • (E)-sinapic acidacid
  • geranialterpenoidreads as strong lemon odor (PubChem)
  • trans-β-iononeterpenoidreads as warm woody, dry, and fruity odor (PubChem)
  • luteoliflavanflavonoid
  • neralterpenoid
  • trans-5-O-(4-coumaroyl)-D-quinic acidacid
  • bornyl acetateterpenoid
  • ursolic acidacid
  • epigallocatechin gallateester
  • gallocatechinflavonoid
  • secoisolariciresinol
  • linaloolalcoholreads as spicy, citrus taste (PubChem)
  • alpha-pineneterpenoidreads as odor of turpentine (PubChem)
  • tangeretinflavonoid
  • Perilleneterpenoid
  • trans-caffeic acidphenol
  • thymolphenolreads as aromatic odor (PubChem)
  • ethanolalcoholreads as burning (PubChem)
  • (E/Z)-ferulic acidacid
  • protocatechuic acidacid
  • 5-O-sinapoylquinic acidacid
  • 3-O-sinapoylquinic acidacid
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • hesperetinflavonoid
  • (+)-pinoresinolphenol
  • p-cymeneterpenoidreads as mild pleasant odor (PubChem)
  • Q63392073ester
  • glycocyamineacid
  • ethyl propionateesterreads as fruity odor (PubChem)
  • propyl butyrateester
  • decanalaldehydereads as citrus odor (PubChem)
  • dodecaneacid
  • vanillic acidacid
  • benzyl acetateesterreads as pear-like odor (PubChem)
  • Cyanidin 3-O-xylosideflavonoid
  • tert-butyl propionateester
  • ethyl acetateesterreads as fragrant odor (PubChem)
  • (+)-catechinflavonoid
  • 1-octanolalcoholreads as fresh orange rose odor (PubChem)
  • 3-O-feruloyl-D-quinic acidacid
  • (4S)-4-hydroxy-3,5,5-trimethyl-4-[(1E,3R)-3-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}but-1-en-1-yl]cyclohex-2-en-1-oneterpenoid
  • 3-p-Coumaroylquinic acidacid

Sources

  • Lu et al. 2024, Foods
  • Chitarrini Giulia et al. 2020, Molecules
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